Bombay Shrimp Saute
with basmati rice

Name: Bombay Shrimp Saute
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/3 cup Basmati rice; 1 tsp Cumin seeds; 1 Tbsp Ghee ((Sub butter)); 3 cloves Garlic, minced; 1 Onions, chopped; 1 lb Carrots, sliced thinly; 1/4 bunch Cilantro, chopped; 1/2 tsp Coriander; 1/2 tsp Curry powder; 1/2 tsp Garam masala; 1/2 tsp Paprika; 1/4 tsp Ginger powder; 1/4 tsp Salt; 1 lb Shrimp, peeled and deveined; 1 Tbsp + 1 Tbsp Cooking oil; 1 cup Crushed tomatoes; 2 cups Peas ((Purchase fresh if you can find them shucked)); 1/2 Lemon, juice of

Active: 35 min Total: 35 min

Original

Indian spices bring this simple saute of veggies and shrimp (or chickpeas) to life. While it's not a 'cool' summer dish, sometimes a little heat is just what we need on hot days.
Smarts: A light nuke of veggies like carrots makes the cooking process a lot faster.

Dependency

Lentil Soup

Proteins

Shellfish

Cuisines

Asian - Indian

Ingredients

Metric

Servings:

Basmati Rice:

Basmati rice - 1 1/3 cup
Cumin seeds - 1 tsp
Ghee - 1 Tbsp ((Sub butter))

Bombay Shrimp Saute:

Garlic - 3 cloves , minced
Onions - 1 , chopped
Carrots - 1 lb , sliced thinly
Cilantro - 1/4 bunch , chopped
Coriander - 1/2 tsp
Curry powder - 1/2 tsp
Garam masala - 1/2 tsp
Paprika - 1/2 tsp
Ginger powder - 1/4 tsp
Salt - 1/4 tsp
Shrimp - 1 lb , peeled and deveined
Cooking oil - 1 Tbsp + 1 Tbsp
Crushed tomatoes - 1 cup
Peas - 2 cups ((Purchase fresh if you can find them shucked))
Lemon - 1/2 , juice of

Prep

Cook basmati rice - This makes enough for tomorrow night's dinner too. Combine basmati rice with 2x the amount of water in a Dutch oven (or in a rice cooker). Add cumin seeds, ghee, and a sprinkle of salt. Cover and bring to boil. Lower heat and cook until all the water gets absorbed, 25 minutes. Fluff with a wooden spoon when done. Reserve half for tomorrow night. (Can be done up to 5 days ahead)
Garlic / Onions / Carrots / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
Mix spices - Mix together coriander, curry powder, garam masala, paprika, ginger powder, and salt. If you have kids, you can make a taste test tray of these spices for a fun cooking activity. (Can be done up to 5 days ahead)
Shrimp - Defrost and drain. Toss with some salt and pepper.

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Make

Place carrots into a microwave-safe container. Cover with a wet paper towel, and microwave on high for 1 minute. This will just speed up cooking a lot later on. (If you don't have a microwave, no worries. Your carrots will just take a bit longer to cook.)
Heat a saute pan over medium-high heat. Add first part of cooking oil and then shrimp to heated oil. Toss for 2 to 3 minutes, until the shrimp is just pink on the outside. Remove shrimp from pan and set aside.
Return pan to heat and add second part of cooking oil. Next add garlic and onions. Saute until softened, 3 minutes. If the pan looks dry add a splash of water or stock (that should always be a rule of thumb).
Next add in carrots, crushed tomatoes, and spices. If you are using fresh peas, add them in now too. Saute until carrots are cooked through, 4 to 6 minutes.
Return shrimp to pan with peas (if using frozen). Toss everything through and cook for another 3 to 4 minutes, until shrimp is cooked through. Turn off heat and finish with lemon juice and garnish with cilantro. Season to taste with salt and pepper or any of the other spices. Enjoy over basmati rice!

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